In a small saucepan, gently warm the milk until it reaches about 110°F (43°C) and pour it into a large bowl. Stir in the yeast and a teaspoon of sugar, and let sit for about 5 minutes, until foamy.

Add the remaining sugar, butter, salt, and eggs to the yeast mixture, and mix until well combined.

Gradually add flour to the mixture, mixing with a spoon or using a dough hook attachment on a stand mixer, until a soft dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.

Place the dough in a large oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 1/2 hours, or until doubled in size.

Preheat your oven to 350°F (175°C). Punch down the risen dough and divide into 3 equal parts. Roll each piece into a 16-inch long rope. Braid the ropes together and form into a circle, pinching the ends to seal.

Place the braided dough onto a baking sheet lined with parchment paper. Gently tuck the dyed eggs into the braids, spacing them evenly. Cover with a cloth and let rise again for about 30 minutes.

Bake the bread in the preheated oven for 25-30 minutes, or until golden brown. Let cool on a wire rack before serving.